Director of Food & Beverage/Executive Chef| Stride Bank Center

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Director of Food & Beverage/Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage/Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage/Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.

 

The Director of Food & Beverage/Chef is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & Beverage/Chef will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage/Chef is responsible for the training of all kitchen staff. The Director of Food & Beverage/Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

 

This role pays an annual salary of $59,000 to $65,000 and is bonus eligible.

 

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

 

This position will remain open until September 30, 2025

About the Venue

The Stride Bank Center is owned by the City of Enid and professionally managed by Oakview Group. The Stride Bank Center is a 5,000 seat arena opened in June 2013. The Arena is home to world-class concerts, athletic events, trade shows, conventions, and large banquets. The complex consists of the arena and convention space made up of multiple ballrooms to fit meetings, conferences, weddings, and banquets of any size. Within house catering, it makes it easy and convenient to have everything under one roof.

Responsibilities

• Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
• Manages the control of food and labor costs through proper scheduling and purchasing
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversees and manages monthly inventory
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
• Prepares hot and cold foods following portioning requirements
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Responsible for observing and testing foods to ensure proper cooking
• Responsible for portioning, arranging and garnishing food plates for delivery to guests
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

Qualifications

• BA or BS with business-related major; accounting minor or credits preferred. Equivalent job experience can be substituted for educational requirements
• Minimum of 5 - 7 years experience in the food & beverage industry
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Professional appearance and presentation required
• Knowledge of and skil